Brown Sugar Bourbon Apple Pie
Dairy free, gluten free, vegan brown sugar bourbon apple pie recipe. Easy No cook filling!
- Prepared pie crust for double crust pie I prefer using Crisco in my crust which is also vegan
- 6 apples- peeled and diced approximately two cups
- 1/4 cup white sugar
- 1 tbsp. cinnamon
- 1/2 tsp. nutmeg
- 1 teaspoon lemon juice
- 4 tbsp. spread of choice or butter
- 1/4 cup packed brown sugar
- 2 tbsp. white flour or cornstarch/arrowroot powder
- 1 tbsp. bourbon of choice Optional
- Contents of 1 vanilla bean scraped or 1 tbsp. vanilla
- Egg wash 1 egg whisked with 1 tbsp. milk or water. Vegan option: Agave nectar mixed whisked with milk of choice.
Toss apple chunks with white sugar, cinnamon, nutmeg and lemon juice. Strain mixture with a bowl underneath to catch all that syrupy goodness. Allow to sit for a hour, stirring mixture occasionally.
Combine spread or butter with brown sugar and vanilla bean scrapings over medium heat. Add apple syrup and flour, cooking until flour is no longer pale. Remove from heat, add bourbon (and vanilla extract if using instead of vanilla bean.)
Toss apples with brown sugar butter mixture. Place in prepared pie tin, top with dough. Cover in egg wash, sprinkle with additional 1 tbsp. white sugar. Cut slits for pie venting.
Bake at 375 degrees Fahrenheit for 1 hour or until top is golden brown and filling is slightly bubbling through slits in pie crust.
Gluten free Version: Use cornstarch/arrowroot powder in filling with prepared gluten free pie crust. All purpose gluten free flour easily replaces all purpose flour in crusts. Simply substitute your all purpose flour blend in any pie crust recipe.
For a completely vegan pie, substitute egg wash for a mixture of milk of choice and agave nectar.
Let’s talk about Pie Gap.
You’ve rolled a crust. You’ve spent time peeling and dicing your apples. After a tantalizing hour of baking, waiting for the pie to cool, you make a cut and take out that first slice. Disaster! The filling has shrunken leaving a noticeable space between the filling and the baked crust. We’ll call it pie gap.
How do we fix this?
You can cook your filling beforehand. Applesauce pie anyone?
What if you didn’t have to cook your filling? What if you could drain your apples in a cinnamon sugar mixture that you could use to make your own caramel? Sound interesting? Try this one on for size.
I made an apple pie for a great friend over a year ago, when she came to visit she requested it again! Doesn’t it feel good to have requests? I’m happy to roll out pie crusts along with the welcome wagon any day of the week.
A little note on vanilla beans: In Germany I discovered the vanilla bean mill. Tired of forking out seven dollars for two vanilla beans? Want to up your vanilla game and ditch the extract? Please, please, please give this a try. The difference in using vanilla beans is amazing. This may have a hefty price tag to start, but it’s the price of about 5 vanilla beans and mine has lasted me a year and counting. The next time you want to treat yourself, consider the noble vanilla bean mill.
What’s your favorite pie?